Ingredients
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
– 16 oz (450g) cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 1/2 cup freshly squeezed lime juice (about 4 limes)
– Zest of 2 limes
– 1 envelope (0.25 oz) unflavored gelatin (optional, for firmer texture)
For the Lime Mousse:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 tablespoon freshly squeezed lime juice
– Lime zest for garnish
Instructions
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture firmly into the bottom of a springform pan to form an even crust.
Bake for 8-10 minutes, then remove from the oven and let cool.
Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the granulated sugar and vanilla extract, mixing until combined.
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Stir in the lime juice and lime zest.
If using gelatin, dissolve it in 2 tablespoons of water and heat until dissolved. Fold it into the cheesecake filling to help it set.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled graham cracker crust and smooth the top.
Refrigerate for at least 4 hours, or until the cheesecake is set.
Prepare the Lime Mousse:
In a medium bowl, whip 1 cup of heavy cream with powdered sugar until stiff peaks form.
Gently fold in 1 tablespoon of lime juice.
Spoon or pipe the lime mousse over the set cheesecake.
Garnish and Serve:
Garnish with additional lime zest before serving.
Slice and serve chilled.
Enjoy!
